Cookies, Roundups

GIANT Single-Serving Cookies: 3 Different Flavors!

4.72 from 215 votes
Learn how to make 3 GIANT Single-Serving Cookies (Chocolate Chip, Sugar Cookie & Double Chocolate Chip) when you want a little something sweet for yourself.
Cookies, Giant Cookies, Single-Serving Cookies, Single-Serving Desserts, Recipes for 1, Recipes for one, Gemma Stafford, Bigger Bolder Baking, Recipes, How to make cookies, easy cookie recipes, Chocolate Chip Cookie, Sugar Cookie, Double Chocolate Chip Cookie

Hi Bold Bakers!

Do you know those times when you want a freshly-baked warm cookie but you don’t want to make a whole batch? Or you just have a small amount of flour and 1 egg left in your fridge? Well, I have come up with a solution: A recipe that will yield you just 1 perfect Big and Bold cookie, and possibly the nicest cookie you have ever had. You will have a freshly-baked cookie in less time than it will take to preheat the oven.

I have 3 amazing single-serving cookies – a classic Chocolate Chip Cookie, Soft Sugar Cookie, and  a Double Chocolate Chip Cookie 

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies
Cookie Recipe for 1 – Bigger Bolder Baking

These cookies are the perfect amount for a single serving. I am a big fan of single-serving recipes, just like my selection of mug cakes. So if you are in a rush, or want just one cookie after school or work, then this is a great recipe for you.

I was inspired to make these from some of my favorite blogs Sally’s Baking Addiction and Cooking Classy

A Classic Chocolate Chip Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies
Chocolate Chip Cookie Recipe for 1 – Bigger Bolder Baking

This cookie is so lovely because it has that gooey, almost underdone mildde with crispy edges, which equals cookie perfection!

Giant Chocolate Chip Cookie (Single-Serving Recipe)

4.72 from 215 votes
Author: Adapted from
Servings: 1
Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Author: Adapted from
Servings: 1


  • 2 Tbsp (1oz/30g) butter
  • 3 Tbsp light-brown sugar
  • 1 pinch salt
  • 1 tbsp whisked egg*
  • 1/4 tsp vanilla extract
  • 5 tbsp all-purpose flour
  • 1/8 tsp baking soda (this is a ½ of a ¼ tsp)
  • 4 tbsp chocolate chips (I use dark chocolate)


  • Preheat oven to 350oF (180oC).
  • Place butter in a microwave safe mixing bowl and melt
  • To the melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.
  • Mix in the chocolate chips.
  • Shape dough into a 3-inch disk on parchment paper lined baking sheet
  • Bake in preheated oven for 15-18 minutes, until cookie is golden. You don’t want to over bake your cookie so it stays soft and doughie in the middle.
  • Serve warm or allow to cool on a wire rack then store in an airtight container.

Recipe Notes

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

Buttery Soft Sugar Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies
Sugar Cookie Recipe for 1 – Bigger Bolder Baking

This recipe is a soft sugar cookie, not a crispy cookie. Also I get to add sprinkles, which makes everything better. I love this cookie especially for around the holiday season.

Giant Sugar Cookie (Single-Serving Recipe)

4.83 from 162 votes
Author: adapted from
Servings: 1
Prep Time 5 mins
Cook Time 16 mins
Total Time 21 mins
Author: adapted from
Servings: 1


  • 2 Tbsp (1oz/30g) butter, softened to room temperature
  • 3 Tbsp sugar
  • 2 Tbsp beaten egg (crack the egg, beat it, and measure 2 tbsps)
  • 1/2 tsp vanilla extract
  • 6 Tbsp all-purpose flour
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 tsp cream of tartar
  • 2 Tbsp sprinkles


  • Preheat oven to 350oF (180oC)
  • In a bowl, mix the butter and sugar together until creamed.
  • Mix in the egg and vanilla.
  • Stir in flour, baking soda, salt, cream of tartar, and sprinkles until just combined. Do NOT overmix. You will notice this is a soft dough
  • Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
  • Bake for 14-16 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
  • *To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.

Recipe Notes

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

Double Chocolate Chip Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies
Double Chocolate Chip Cookie Recipe for 1 – Bigger Bolder Baking

This next cookie is my absolute favorite cookie EVER! It’s like eating a fudge brownie and a cookie at the same time. It is best eaten warm and this cookie will definitely curb your sweet tooth.

Giant Double Chocolate Chip Cookie (Single-Serving Recipe)

4.85 from 157 votes
Author: adapted from
Servings: 1
Prep Time 5 mins
Cook Time 16 mins
Total Time 21 mins
Author: adapted from
Servings: 1


  • 2 Tablespoons unsalted butter , softened to room temperature
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons packed light brown sugar (or dark brown)
  • 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
  • 1/2 teaspoon vanilla extract (optional)
  • 4 tbsp all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 4 tbsp chocolate chips (or semi-sweet chocolate chips)


  • Preheat oven to 350oF (180oC)
  • In a medium size bowl, mix the softened butter and sugars together until creamed.
  • Mix in the egg and vanilla.
  • In that bowl, mix the flour, cocoa powder, baking soda, and salt.
  • Fold in 1/4 cup chocolate chips. You will notice this is a soft dough
  • Place the dough in the center of the baking sheet and mold into a tall ball 3 inches wide.
  • Dot the top of the cookie with some chocolate chips too if you wish
  • Bake for 15-16 minutes. don’t go over 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.

Recipe Notes

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

Get more GIANT Single-Serving Cookies Here:

Watch The Recipe Video!

Submit your own photos of this recipe

44 Images


Mary Aris


Nana Osei-Tutu


Eina Ron

453 thoughts on “GIANT Single-Serving Cookies: 3 Different Flavors!

  1. I made the sugar cookie and the chocolate chip cookie and they were both great. I love all of the recipes I have tried. Even my mom (who is a great cook) loves your recipes too (the pizza crust and danish recipes)

    1. Hi Andrea,
      Thank you for this kind review of this recipe. I am delighted that you loved it, and your comment will encourage others to give this recipe a go.
      Gemma 🙂

  2. Absolutely amazing cookies. I made the chocolate chocolate chip, oatmeal and peanut butter. All are the best cookies of their type I’ve ever eaten. Excellent recipe Gemma!

  3. Hello! I’m excited to try out your soft sugar cookie. What do I do if I can’t get cream of tartar? Also, can I use almond extract instead of vanilla?

    1. Hi there,
      cream of tartar is an acid ingredient – it is a by-product of the winemaking industry, though not alcohol.
      Lemon juice will be the alternative, a couple of teaspoons, preferably from a fresh lemon, will do it for you,
      Gemma 🙂

    2. Thank you for the response! Is there any way I can get this sugar cookie recipe for a batch of cookies (14-15cookies like your other regular cookie recipes?)

  4. I tried this but made it in the microwave and altered some things! AND OMG THERE IS NO WORDS FOR THIS IT IS SOOO GOOD! THANK U GEMMA!

  5. Hello Gemma
    I want to try the one of those cookie recipes but I don’t have cream of tartar can I substitute it with another ingredient or is it fine to leave it out.

    1. Hi ,

      So cream of tat tar gives these cookies that crinkle and different texture. If you leave it out your cookies will still work, they just might be kind of cake a little bit.

      Hope this helps,

  6. Really yummy! We tried the chocolate chip cookie with mini chocolate chips and the double chocolate cookie. Both were excellent!!! Definitely a recipe to keep! Thanks Gemma!

  7. A small question – I noticed that although the two chocolate cookies include baking soda, they do not require cream of tartar to aid in helping it rise, but the sugar cookie does. I suppose this is more of a scientific question – why is that? Thank you!

    1. Hi there,
      yes, this is the science for sure. Baking soda/bicarbonate of soda an alkaline salt. Absent an acid ingredient it is not so much a raising agent. cocoa is an acid ingredient, and the sugars also play their part as they also caramelize when baking and react with the bicarb, think honeycomb. This is a crunchy cookie and that is where it plays its part. It also softens the cocoa, making it less bitter. so, it has a big job to do.
      When you are using cocoa in a recipe it is always worth thinking about this, some people find cocoa too bitter, others not so much!
      Gemma 🙂

  8. Deliciosity! Thats not a word but it could be. One big cookie is too much for me in one sitting, so I will divide into two and share!

  9. Tastes amazing!!! I did the first one but instead of chocolate chips I put peanut MeMs and really mixed it into the dough. I gave a super cool tie-die efect. The taste tho!!! Super easy to make and literally the best cookie I have ever eaten!!!!!

  10. I came from the ice cream sandwich video. I was just wondering I want to make the sandwich what difference is the recipe if I want to make smaller cookies

  11. Hi Gemma!
    I have tried a LOT of your recipes, and they always turn out great! When I tried to make the sugar cookie, i pressed it down to 3 inches wide, and while baking it spread out to around 4-5 inches. In your video it the cookie looked quite thin whereas mine was quite thick and cakey. Any tips for getting it to spread out more? Also should I put it top or bottom rack (I put it on middle-bottom rack this time)?
    Thank you!!

    1. Hi there,
      This is a soft cookie, tends to be thick rather than thin and crisp. If you want to make this thinner I suggest you omit a little of the flour, perhaps 1/2 one tablespoon. That should do it for you.
      As I do not know the type of oven you are using I cannot advise on that, but my instinct says you had it in the right place.
      Give it another go!
      Gemma 🙂

      1. I just made the exact same recipe for the chocolate chip cookie and even mine tastes just like a cake in the middle and a cookie only around the edges. I followed the recipe to a T so I don’t know why this happened. Could you please help me out Gemma?

        1. Hi Shromona. It should be crisp around the edges and chewy in the middle. I suspect it stayed a tad longer than it should in the oven. Take the cookie out of the oven when the baking time is up, but do not remove from the baking sheet right away as it will still continue to cook through. That should result in a cookie that’s crisp around the edges and chewy in the middle. I hope this helps.

    1. Hi Susan,
      It depends on the size you wish to make. It really is just a matter of increasing the recipe. I think if you multiply the ingredients in this recipe by 6 you will have sufficient dough to make 12 good-sized cookies.
      It is math! if you have too much dough you can freeze it, or store in the fridge for a few days.
      I hope this helps,
      Gemma 🙂

  12. Hi Gemma,

    I have followed your recipe.. I have used milkmaid instead of egg. I made some cookies yesterday and today it became very much hard.. what should i change in it so that it stays soft and chewiee for some days..

  13. Hi I am allergic to egg so what can I substitute it in this recipe.Please tell I really wanna make it.

  14. I made a double batch of the double chocolate chip (used Hershey’s special dark) so my son and I can have one each. My son (9) said they are the best cookie I ever made! He called them brownie cookies. I love the crisp edges and fudgy center! They turned out perfect in my toaster oven. I’ve made the chocolate chip and double chocolate a few times. These are delicious every time I make them! Quick, rich, and delicious.

  15. hi gemma! i tried the chocolate one and it was super good! however, i tried multiplying the recipe to make a bigger batch so that its not just single serve but the cookies ended up with texture of cake (spongey and light). any thoughts? would you have this exact recipe that can create about 5-7 of these cookies?

    1. Hi Sarina,

      I’m really sorry for my late reply. I have been traveling.

      So anytime you get that cakey texture you are talking about is generally where you use baking powder and not soda. Double check if you baking powder by accident.

      Hope this helps,

  16. Just made the double chocolate chip cookie tonight as a birthday cookie for my husband…it looked gorgeous and tasted fantastic! He loved it! Ooey-gooey and delicious mmmm…..

  17. Can u please give me a tips to spread cookies… because i made a cookie dough as a ball.. and put it in refrigirator…but it didn’t spread out

  18. I am not that patient. I would have just baked it off in the microwave at 50% power for up to 77 seconds, while eyeballing it from the outside stopping it once the middle started to firm up. Don’t judge me. I have also made flan in the microwave, lol! My Cuban friend thinks that is a sacrilege.

  19. I love the idea of one cookie. I was wondering if anyone had cooked one in an air fryer. I was thinking about quick without turning on the oven.

    1. Hi Miriam,
      Isn’t the airfryer just the best thing ever! I have had reports from other bold bakers about success with this. I think I would be tempted to make a little foil bed for the cookie, to ensure it wil lnot stick, then go for it, do a little bit first and keep an eye on it. I think it will work. do let us know how you get on,
      Gemma 😉

    1. Hi there,
      When you change an ingredient in a recipe you need to know the function of the ingredient you are swapping out. In this case the function of the bicarb/baking soda is to work with the sugars to create the rise and the crackle finish. For this cookie however baking powder would work well for you. Use 1/4 teaspoon of baking powder in place of the bicarb. I hope you enjoy this recipe,
      Gemma 😉


    1. Hi Cynthia,
      These cookies will finish at about 5 -6 ozs each. After that you can form them to how you wish them to be, they should not spread too much.
      This sounds like a great idea, do let us see the results,
      Gemma 🙂

  21. I made your no-machine strawberry ice cream and thought this sugar cookie would pair perfectly. The ice cream came out really yummy, but the cookie did not hold together during baking. Instead of forming a huge round cookie, it took the shape of the pan. I did substitute the flour with Bob Mills Gluten-Free-Baking flour. The cookie did taste great, so I used a cookie cutter to shape them and served them with the strawberry ice cream on top with a few fresh strawberries, toasted pistachio nuts, and more sprinkles. I followed your advice about toasting nuts in the microwave! My dessert was Big and Bold!

    1. YEA!
      Good job Martha, delighted you rescued this bake.
      Gluten free flour behaves differently to wheat flour, and can take less in the way of liquids, depending on the blend.
      You pulled it together beautifully by the sound of it, and that is the idea, do not be defeated. Truly a Bold Baker!
      Gemma 🙂

  22. Sorry, forgot to ask – what is the difference in texture of this cookie if I were to use all white sugar vs all brown? The former is crunchier, the latter softer/chewier? What if I mix half and half? Thanks again 🙂

  23. Hi there!

    Do we need to chill the dough before baking for the giant chocolate chip cookie? I live in a humid country. If so, for how long? And if I were to make a few of these to freeze for next time – do I need to thaw the dough before baking? Thanks!

  24. Also, will it work if I reduce 4 tablespoon sugar to 2 tablespoon as milk chocolate is already sweet?

  25. HI Gemma,
    I was wondering if you could make the Double Chocolate chip by using 2 tbsp milk chocolate instead of cocoa powder? (Not talking about the chocolate chunks/chips in this recipe) the cocoa powder..that is…2tbsp cocoa powder

  26. Ok so this may be a dumb question, but i do not have any parchment paper as it is not available around here, so can i just grease the baking tray with butter or ghee and just put the dough on top of it directly? Thank you

    1. Hi Neha,
      Yes, you can. Actually what works really well for any cookie or cake is butter the pan, dust with flour, shake it around to distribute, and refrigerate it to set it up. This will give a good non stick finish,
      Gemma 🙂

  27. I tried the Double Chocolate chip cookie and it was the best cookie I’ve ever had! It was like a brownie-cookie. Squishy in the middle and crinkles around the top, it made a really big cookie which was absolutely fudgey, soft and moist and was really like a brownie! I love this recipe!

  28. Hello Gemma,
    I tried making this twice tonight but my “dough” keeps coming out way too runny and comes out like cake (which tastes great). But I want a gooey fudgey cookie like yours, I would just like to know what I’m substituting or doing wrong. I wanted to eat these guilt free so I used oat flour instead of all purpose and replaced the 2 tbsp of granulated sugar and 2 tbsp of brown sugar with 4 tbsp of coconut sugar. Please help, thank you! and love your videos <3

    1. hi there,
      Haha! you made me laugh! When you change a recipe you change the results of the bake. The oat flour is a totally different ingredient. The coconut sugar should not give you any problems, but the flour will, I am sorry, that is what it is!
      Gemma 🙂

    1. Hi Dave,
      Cream of tartar is an acid ingredient, which balances with the alkaline of the bicarbonate of soda, to provide a raising agent.
      I am not sure where you are seeing the cream of tartar in a recipe here!
      The purpose of an ingredient can change too, think bicarbonate of soda and sugar/heat to form honeycomb.
      I am not clear about your question,
      Gemma 🙂

      1. Hi Gemma ,
        I think Dave is refering to the GIANT Sugar Cookie recipe.
        ¼ tsp cream of tartar is listed as one of the ingredients for said recipe.
        Could there be a possible substitute? Maybe like lemon juice since it is also an acid, would that balance with the alkaline of the bicarbonate of soda, to provide araising agent effect?

        1. Hi there,
          Oops! You are probably right!
          Cream of tartar is of course an acid, and an ingredient of baking powder.

          2 Tbsp (1oz/30g) butter, softened to room temperature
          3 Tbsp sugar
          2 Tbsp beaten egg (crack the egg, beat it, and measure 2 tbsps)
          ½ tsp vanilla extract
          6 Tbsp all-purpose flour
          ¼ tsp baking soda
          Pinch of salt
          ¼ tsp cream of tartar
          2 Tbsp sprinkles
          Here is the recipe, I think you can give this recipe 1/2 teaspoon of baking powder in place of the baking soda and baking powder. That should do it.
          The lemon juice will be a great alternative. Thank you for your input, and insight!
          Gemma 🙂

  29. I became a star with this recipe. I’ve tried with milk chocolate M&M’s and it becomes my best recipe ever, everyone ask about my cookies ???? I’ve made small one, giant and ultra giant…it’s always a hit!!!

    1. Hi there,
      Many thanks for this great review of this recipe, you are my star reviewer this week!
      I am always happy to have your tips and tricks, and other Bold Bakers learn from these too,
      Gemma 🙂

  30. Hi Gemma ……i wish you have 10 star to vote……we love it…..very easy , tastyfull and clever recipe…… must have seen my little boys eyes when he saw this enormous cookies….haha….

  31. Hey Gemma – I just found your site last week and I LOVE it!! I love to bake – almost every day! I tried your Giant Single Chocolate Chip cookie and it was phenomenal! I’m trying the double chocolate chip today. Each night I save myself 15 minutes before going to sleep to watch as many back videos as I can! Thanks for sharing so many great recipes.

    1. Hi Renee,
      I think you are now an official #BoldBaker.
      Welcome to the community here, you will get advice if you need it, and you can give us advice too!
      I am happy to have you baking with us, thank you for being in touch,
      Gemma 🙂

  32. Hi Gemma,

    So my sister and I tried both the chocolate chip and double chocolate recipes (best part- both with eggs and without!) and they came out gorgeous! Finished them up within five minutes, of course! Thank you so so much for your recipes!


  33. I made my husband the chic chip one last night – he LOVED it. I love your easy recipes Gemma. I also like that you have now listed ingredients in grams too. I am a HUGE fan. Keep them coming Gemma. I know this one is an oldie but it’s a goodie!!

  34. when i made it the first time, it turned AMAAZIING. but when i made it the second time, it turned out cakey, and fluffy. not gooey and brownie-like. i was just wondering what i did wrong.

    1. Hi Kris,
      Yes! This is a good idea, freeze in portions, pop the frozen portions into a freezer box or bag and that will sit happily in the freezer for about one month. Really nothing should be left too long in the freezer, it is for short term storage.
      I hope this is of help to you,
      Gemma 🙂

  35. Hi Gemma, I love your recipes and videos. They are amazing! My sister made chocolate chip cookies and they came out great. Today I wanted to try this recipe on my own but I only have lindt 85% cocoa dark chocolate. Will that work? It’s a really bitter chocolate due to the high content of cocoa.

    1. Hi Cindy,
      Yes, it will work, and it did, by the sounds of it!
      This very dark chocolate is a bit harder to work with as it has less cocoa butter, but i am happy you got there
      Gemma 🙂

  36. Hi Gemma

    I intend to bake these cookies to send them to my friend in New York and was wondering what your suggestions will be in terms of storing them to ship?

    Thank you so much!! I absolutely LOVEEEE your channel cause it’s big and bold!

    1. Hi Emily,
      Thank you for your kind words.
      If you are posting these as a gift I would suggest wrapping each one in baking/grease proof paper, and add a little sticker to hold in place. Then you will need to protect them. An airtight container of some sort will be best, a tin would be lovely, re-use one, or a plastic food box, even an ice cream container can be re-used, personalized too. Get cracking, you are only limited by your imagination!
      Gemma 🙂

  37. Hi Gemma, I made the double chocolate and the chocolate chip cookie and they turned out great. When I was making the chocolate chip cookie I was watching your salted caramel brownie trifle and I thought what a great idea to make a chocolate chip cookie trifle with chocolate pudding or even cookie butter. Maybe a new bigger bolder baking idea? ?

  38. I only have baking soda not baking powder nor cream of tartar. Would i still be able to make this cookie? Is there a substitute?

  39. hi gemma
    aiden here

    when i added my blue sprinkles theyy started to bleed how?
    the dough was to soft so if i keep it in the fridge will it be okay?
    well gemma i passed my exams so i am so happy today to make
    a giant cookie for me.

    1. Hello Aiden,
      Well done you! You certainly deserve a treat now, and a happy holiday from school too, good job, keep it up!
      Yes, you can keep the dough in the fridge to firm it up. Colors do sometimes bleed, in a soft dough especialy. I do not know why your dough was so soft, were the ingredients the same as in the recipe?
      Gemma 🙂

      1. hi gemma my cookie came out so gooey and chewy in the middle like a fudge brownie texture.
        it was yummy’

    1. Hmm, I would say just double check the recipe to make sure that is write. Sometimes if you don’t mix the butter and sugar enough this can happen. Butter has to be soft and at room temperature.

      Hope this helps.

      1. Hi again,
        The recipe says the butter for the chocolate chip cookie dough should be melted? So what do you mean by room temperature?
        Thanks in advance

    1. Hi there,
      add in a little flour, this will bond the ingredients.
      When you cream the butter and sugar you do it until it is light in color, then you can beat in the eggs. I like to beat the eggs first and add it a little at a time for best results. but all is not lost, carry on, add the remaining ingredients and bake!
      Gemma 🙂

  40. Hi Gemma, lovely recipes and videos! I have noticed a few comments regarding the baking soda/cream of tartar vs baking powder. If I choose to use the baking powder would I need to use 1/2 teaspoon as the recipe calls for 1/4 teaspoon of cream of tartar and 1/4 teaspoon of baking soda.

    1. Hi there,
      The suggested mix is 1:2. That is one part bicarbonate to two parts cream of tartar.
      The cream of tartar can be reduces for some recipes if you find it too acidic.
      A teaspoon of cornstarch is sometimes added too to reduce the acidity.
      hope this helps,
      Gemma 🙂

  41. Hi, I’ve made the sugar cookie twice. The first time it came out good, but a cake texture(didn’t spread as much). But was delicious. I tried to double the recipe the second time, but it came out really bitter. What happened? Thanks! Love ur recipes!

    1. Hi,

      bitter usually means too much baking soda. It causes a chemical reaction. Next time make sure to level the measuring spoon and remember less is more with raising against 🙂

  42. I just made, and devoured the “Double Chocolate Chip Cookie”. And it was beyond delicious and certainly satisfied my late Saturday night craving for chocolate! I had never heard of cookies for one but, now that I have discovered Gemma’s recipes for them I know I am going to go crazy “testing” them all, you know, just to check if they are good, haha! Luckily my son is a cookie fanatic also, so maybe I can make two instead of one at least sometimes 😀

    Thank you so much for the AMAZING recipes, Gemma!

    1. Hi Amy,
      haha! I think you could share one of these too, if you really want to of course!
      I am happy that you found this recipe useful. now to get your son making these for you! Happy Mother’s day,
      Gemma 🙂

  43. Hi Gemma,

    Thank you for this recipe. The double chocolate ones turned out amazing. I was surprised though when the chocolate chip one turned out a bit powdery? And the middle didn’t ‘sink’ . Did I do anything wrong?

    Thank you


    1. Hi Pawel,

      So I think by crumbly you mean cakey?? more soft like a cake than a cookie?

      If so check what raising agent you used. Baking powder does this. The recipe calls for baking soda which is what makes it gooey and sink in the middle.

      I’m sure you did it right but just check your rating agent.:)

  44. Dear Gemma

    I am vegan and wondered if i could use a flex egg in this recipe.

    Best regards from the Netherlands

  45. Hi gemma!
    I make the chocolate chip cookie one & turned out great!! I ate this with glass of cold milk and taste AMAZING! I like it…. by the way I wanna tried the double choc chip one and my cocoa powder is really dark and I use palm sugar instead brown sugar (& I now brown sugar much sweet than palm sugar), because it’s really expensive in indonesia, and my cookie turned really bitter and no sweet at all.. and I use really heaping table spoon of palm sugar and same, no sweet at all

    1. Ah! that is too bad!
      The cocoa is right, it should be very dark, and a little bitter.
      You can change up the sugar to a white granulated one, if that works better for you.
      Good job on the chocolate chip one, nothing as nice a milk and cookies!
      Gemma 🙂

  46. That double chocolate chip cookie is UNREAL. Made one last night to surprise my boyfriend for his birthday at midnight 🙂 served it warm with a dollop of vanilla whipped cream!

  47. Hi gemma!
    Why in the video you just use baking powder and in the recipe use baking soda and cream of tartar (sugar cookie) 🙂

    1. Hi there,
      This is the same thing! Baking powder is a balance of bicarbonate of soda and cream of tartar, I tend to use this, but some people cannot find cream of tartar, and I need you to know that there is no difference,
      Gemma 🙂

  48. Can’t wait to try this!! Can I adjust the recipe so the whole cookie is soft, rather than just the center? Unfortunately I’m not crazy about super crispy cookies 🙁

  49. Hey gemma , for the sugar cookies , u use baking powder in the video , but its different in the recipe here. You ask us to use baking soda and cream of tartar . Does that make any difference ? What exactly do we use. By the way , I love all ur recipes. I am waiting for ur reply , so I can try them asap . 🙂

    1. Hi there Sindhura, bicarbonate of soda plus cream of tartar is the same as baking powder – this is the balancing act between an acid and an alkaline, which allows the other ingredients to rise for a good result, the science of baking really.
      You use whichever is easier for you, just get the quantity right,
      Gemma 🙂

  50. Hi Gemma!
    I was wondering are the temperatures you have listed (180 degrees C) are they for a fan forced oven? If not, what temperature in a fan forced oven can I use to bake?

    Thank you

    1. Hi there,
      I hardly ever adjust for the fan oven, though in theory you should. About 10 degrees down is the usual suggestion. I prefer to shorten the baking time, so keep an eye on this. You really should check your bake about 10 mins in, when the food has firmed up as every oven tends to behave in its’ own way, for some reason!
      Gemma 🙂

  51. hey
    first ur amazing person and ur cooking is so good and i have fun when i watch u cooking 😀
    i would like to ask you some questions
    the cookies when i make them they are so soft i can’t hold it , i have to grab it with the spatula to put it in the sheet .
    the other thing in the Chocolate Chip Cookie there is a bad taste in it and i cant find out from what , can u help me (i use dark brown sugar )
    all the cookies don’t have that crack like urs but its soft from the in and crunchy from the out side , so its fine or i am using wrong way
    thank you 😀

    1. Hi Salma,
      first of all thank you for being with us.
      These are cookies as they like them here in the US, that is crisp on the outside, and soft in the center. if you prefer a crisper cookie you can flatten the a little more, and bake a little longer.
      Dark brown sugar is strong, it is full of molasses, that may be what you do not like. Next time you can mix 1/2 dark brown sugar with 1/2 white, and this will be more like a light brown sugar.
      All cookies are soft when just baked. allow them to rest for a few minutes, but lift them before they get cold.
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  52. Hi Gemma,
    I love watching your videos, I always take time to watch it, actually it’s my stress reliever ? i have tried baking your cinnamon roll and carrot cake recipe. My family liked it, in fact im going to bake carrot cake again tomorrow as requested by my husband. And I will try to make your Giant-single serving cookie: 3 different flavors for my children. I hope you feature a bigger serving of the cookies at least 2 dozen in the future ? … please continue to inspire us with your simple yet delicious recipes…. more power and may you be blessed more! ❤❤❤

      1. Thank you Gemma, I appreciate sooo much your very fast reply, i made the carrot cake and cookies yesterday and my family liked it. Your cookie recipe is very good and delicious. I will do more in the coming weekend. Thank you verry much!!!

  53. Hi. So I’ve made these before and love them (especially the choco chip cookie) but I was wondering if you could freeze this dough so you can bake it off whenever you want? thanks in advance! 🙂

    1. This is a great question! Yes you can, it is ideal for this. I roll it into a sausage shape, then wrap it really well in cling wrap or foil before I freeze this,thren you can cut it to size and BAKE!!
      Gemma 🙂

  54. Hi Gemma, I love this recipe of giant chocolate chip cookie, it’s so delicious. I just wanted to know if I were to make twenty five of normal size cookies, how many times should I make of this recipe, and how long I should bake them for at how many degrees.

    Thank you!

    1. Hi Mayeve,
      If you multiply this recipe by 4 you should get two dozen or so cookies, depending on how big you form them. Remember these are double cookies, so you need twice that number of individual cookies.
      Then you will bake them at the same temperature, for about 10 – 15 mins. you will need to keep an eye on them as every oven behaves differently. Do not overload the oven so that the heat is well distributed, I suggest two trays at a time. Have your oven preheated too to give them a good start 🙂

  55. This chocolate chip cookie recipe seems great and there is only one thing stopping me from making it, the butter part. Do I melt butter and then measure 2 tablespoons or measure 2 tablespoons then melt the butter? By the way I love your videos, my brother and I really enjoy watching them!

      1. Hey Gemma ,
        I really appreciate the quick reply.? I live in Canada where our butter packs show the measurements in cups so I am honestly really clueless on what to do at this point. Anything else I could possibly try?

        1. So! Butter: in the US it comes in sticks, which each weigh 4 oz, so 1/4 of one of these will be one ounce.
          In Ireland the butter comes in 8 oz and 16 oz blocks. I just know now where to mark it – into 4 oz, then 2 oz, then 1 oz. It is easy when you know the weight of the block. tubs of ‘butter’ are not really butter, but generally they come in 8 oz packs, which you can halve back in the same way 🙂

  56. Is it possible to use salty butter in the sugar cookies if yes than do we still have to put a pinch of salt+love your recipes and please answer fast because my grandMA is so excited to make them

    1. Hi Nehla,
      Yes it is! this is the only butter I used when I was growing up as it is the usual one in Ireland. A little extra salt then improves the flavor.
      I do hope you have fun making these with your Grandma,
      Gemma 🙂

  57. Hi Gemma,
    I’m planning to make the chocolate chip cookie today, but I don’t have parchment paper on hand, so can I use aluminum foil instead? Also, can I use dark brown sugar instead of light brown? I’m a newbie at baking and this channel has offered me so much 🙂

    Thanks for being big and bold!

    1. Hi Audrey,
      i am happy that you are getting into the kitchen to bake.
      If you do not have parchment you can butter your pan, scatter some flour over it and shake off the excess. This will do it.
      Dark brown sugar has a high percentage of molasses, this will give a different result to mine. It is worth a shot, but you will taste it!
      Thank you for being with us,
      Gemma 🙂

  58. Hi Gemma,

    Can you please tell me the exact amount of sweetened condensed milk to be used in this recipe instead of egg? Is it 8 table spoons?

    1. Hi there,
      Yes, 4 tablespoons per egg to be replaced.
      you can also use milled/ground flax seeds for this recipe 1 tablespoon + 3 tablespoons water per egg to be replaced. This will not add any sweetness and may be a better one for you,
      Gemma 🙂

  59. Hi Gemma, just made the sugar cookie with mini m&m’s and submitted a photo, so yummy. Thanks so much for the recipe…my hard working final school year teens love them. Thank you ? Debbie

    1. Hi Julie,
      This is a balancing act in the recipe, you can use baking powder as your raising agent, this is already balanced with bicarbonate of soda, so one or the other,
      Gemma 🙂

    1. Try flattening your cookie more and baking for an extra couple of minutes. Let it cool completely before eating. Be sure to keep an eye on it while baking, every oven is different. Hope this helps 🙂

  60. Oh good gracious where has this been all my life. Seriously, this would have saved me so many guilty calories when I had 6 cookies instead of satisfying my craving to bake and eat with just 1 cookie at the end of the process! Gemma, I adore you and your bigger bolder recipes and this one doesn’t disappoint! I thought nothing could be better than your no-knead cinnamon rolls!

    You asked for suggestions for additional recipes and I have one. I would love a reliable recipe for a flavorful roll out shortbread sugar cookie with SHARP and STURDY edges for decorating. I would also love a tutorial on simple icing designs (of course winter/holiday themed but perhaps something else fun to mix it up like for those summer cookie parties!). I am always at some bakery admiring cookie art wishing mine could ever look half as good.

    Again, you are the best, thanks for the wonderful recipes and videos.

    1. Thank you so much for your comment. Check out the recipe section of my website for my best-ever short bread cookie recipe. I think you’re going to love it 🙂

  61. hi Gemma how can I make the chocolate chip cookie into a almost crunchy one? I’m gonna make a batch for my friend’s birthday and those kind are his favorites

    1. Hi Josh,
      First of all you sound like a really good friend!
      When you make your cookie mixture, flatten it out a bit before you bake it, and bake for a few minutes longer. Do keep an ye on it though as you do not want to burn the edges. Making it thinner will do the job for you,
      Gemma 🙂

    1. Hi Taha,
      This is a soft chewy cookie, which is a favorite here in the US. Adding a little more butter, and flattening them a bit more will give you a crisper result,
      Gemma 🙂

  62. Hi Gemma! I absolutely loved the chocolate chips cookie recipe! I wanted to make a big batch of small cookies. Will it work if I just multiply the recipe and scoop them smaller? 🙂

    Thank you for blessing us all with these wonderful recipes! 🙂 HAHA

  63. Hi Gemma! I loved this chocolate chip cookie recipe. I’d love to make a big batch of small cookies. Do I just multiply the recipe? ☺️ Thank you for blessing us with this recipe! HAHA

    1. Hi there, I think I answered this, but just in case, you can easily do this, it will multiply easily,
      Gemma 🙂

  64. Hi love this idea! I was just wondering if I could use white sugar instead of brown for the chocolate chip cookie?

    1. Hi Lucy, in a word YES! it will not affect the bake, just the flavor. Brown sugar gives a slight caramel flavor,
      Gemma 🙂

  65. Hi Gemma! Just a suggestion for you – can you do any kind of lemon mug cake? A cheesecake, meringue or cake would be amazing! Its my favorite flavour…

  66. I’ve just baked one chocolate chip cookie. While it was in the oven I was thinking “It’s huge, so I’m going to eat only half of it and save the other half for my husband.”
    And then I’ve tried it.
    And It’s just SOOO GOOOOD! It might be the best chocolate chip cookie ever!
    And now I’m in real struggle what to do with the rest of the cookie. “To eat or not to eat? He will never know it was here…” 😀
    … or maybe I’ll just bake another one, just for him.
    Thanks for the amazing recipe <3

  67. I am curious as to whether there is a way to do several of the sugar cookies in one batch and if adding lime zest is doable without changing anything else in the recipe. I have made all of these several times and they always go over well. I have to make several of them each time so being able to do several in one batch would be awesome.

    1. Thanks for your question, Stacy. You can always double or triple the recipe if you’d like to make more than one cookie. Adding lime zest should be fine. Hope this helps 🙂

  68. Hey, I looovvveeee your cookies. I made the sugar cookie and it came out fantastic. But mine came out much bigger than yours and I didn’t flatten it at all. Did I put in too much? Also in the video it seemed like you only put one tbsp of egg and in the recipe it says two which shold it be? Thanks again love your recipes!

    1. Thanks so much for your question. Be sure to follow the recipe exactly as it’s written for the best results. Hope this helps 🙂

  69. Hi Gemma,
    If you remember me (as I posted comments on your websites before), I’m Jodi and I simply love all your recipes. I’ve tried about 3-4 of your recipes already (oreo cheesecake, cookies etc) and they were all successful. Incase you don’t know, it’s Chinese New Year here in Hong Kong and I tripled the choco cookie recipe to make around 45 cookies for everyone and they all liked it! Before that, I also doubled the choco cookie recipe to make 25 for my classmates in my swimming gala. It will mean so much to me if you can reply again. Thanks again and I look forward to enjoy more of your amazing recipes! 🙂


    1. Thanks so much for your sweet comment, Jodi. Really glad you and your classmates liked these recipes 🙂

  70. Dera gemma these are amazing

    I have a question pls.
    How much tbs is one beaten egg white. Becouse i want to double the ingrediants.
    Thanks for your attention.

    1. Thanks for your question. It depends on which sized egg you are using. Usually large eggs (including the yolk) are 4 tablespoons. Hope this helps 🙂

  71. hey gemma..!
    i love your recipes.. you explain everything in the simplest manner..!
    i cant wait to try out these fudgy cookies..!
    i had a question…
    if i make 2 large cookies.. and bake them together.. how will the time vary?

    1. Hi Garima, I’m delighted you like my recipes. Thanks so much for your message. Put 2 on a tray and bake for the same time, 15-17 minutes.

      Good luck. P.s I have more coming this week, they are Oreos

  72. hello I’m going to my first baby in May and i am going to give to drymix in a paperbag like a gift and the mugcakes I wondered how long I could keep it or it does not matterIf I make it in advance ?
    i love you recipies on facebook
    thank you

  73. Hi Gemma!

    I’ve just tried your recipe for the chocolate chip cookie twice and absolutely love it! The taste could give Starbuck’s cookies a run for their money!

    But I do have a problem though:
    The first time round, the cookie was extremely fragile when I took it out of the oven, it would crumble the moment I lift it up. I made five cookies and accidentally left the last cookie on the table till the next day and surprisingly that cookie was in a better condition, as in it didn’t crumble at all when I lift it up.

    When I tried making it again, it was quite runny and wet compared to the first time I made it, and the cookie still fell apart.

    How do I make it such that the cookie won’t fall apart? and if my mixture becomes runny next time what should I do? T.T

    p.s. : I’ve started experimenting using many of your recipes and they never fail. It’s all idiot proof and extremely delicious. I absolutely love your recipes! I’m one of those silent viewers whose been lurking around. ^^;;; So while asking you about the above mentioned problem, I’d like to sincerely thank you so much for sharing your recipes. *hugs*!

    1. Thanks so much for your comment. Really glad you liked this recipe. Did you make sure to follow the recipe exactly? With the exact measurements of ingredients? You cookie shouldn’t crumble like that if you have. Hope this helps! 🙂

  74. Hi sweets,

    I’ve been making all these recipes since you first posted them and we love them!

    I would like to make them up as gifts for the family for Christmas. How long will they be fresh for?

    1. Thanks for your comment, Vanessa. These cookies are best when eaten right away. You can store them in an airtight container. Hope this helps 🙂

  75. hi Gemma i am a big fan of you recipes from all the way to india i loved your no machine ice cream making , mug cake recipe and everething you made i have tried them and it camed out beautiful……..but can i make your recipes in microwave instead of oven

    1. Thanks for your comment, really glad you like my recipes. The only recipes you can make in the oven are my microwave mug cakes. Hope this helps 🙂

  76. I haven’t try yet, but it looks amazing!!! I’m such a fan of your single-serving recipes~ cause my famliy don’t like sweets or desserts like i do……so do u know how excited i was when i found your single-serving recipes! Looking forward more!!!

  77. HI Gemma!
    All your reciepes are absolutely amazing!!
    WHat makes your “bolder baking ” great is the excellent results we get when we follow your instructions!
    Can’t wait to bake my cookies now! ?

  78. Wow. These cookie recipes are sooo yummy!!! These are the ones that hit the mark for me! I’ve tried SO MANY cookie recipes and finally I found the one! My mom and my sister are always mad at me for making these really good cookies just for myself. Ha! thanks Gemma! 😉

  79. I just tried the sugary sprinkeled cookie, but without the sprinkels. It was AMAZING! Wow! Definetly one of my favorite cookie!
    Would you please do a singelserving recipie of a really chewey cookie, perhaps with a “secret surprise” inside with soft chocolate?! Thank you!

  80. Hi Gemma, thank you so much for sharing with us. I loved the Classic Chocolate Chip Cookie.
    hmmmm….it was too nice. Please share on how you can multiply to get more cookies.
    I would love to make a dozen so we can all enjoy with the family.

  81. Thanks a lot Gemma !
    I am great fan of yours. I love your recipes and the way you demonstrate them. It gives lot of confidence to try your recipe. I have baked cookies at least 10 times, they are really delicious. My kids really like all your recipes.
    We eagerly await for your new videos.
    Can you please show us how to make various varieties of Breads in your coming up episodes.

    1. Thanks so much for visiting my website. Really glad you like my baking videos. Stay tuned for my bread series! 🙂

  82. Hi, Gemma!! 😀 I tried the double chocolate chip cookie and it was absolutely wonderful!! I can’t wait wait to try more of your lovely creations!! And I love coming home from school on Thursday afternoons and watching your new posts, they always look so amazing!! Thank you SO SO SO much for sharing your recipes with the world! I can’t wait to see what you come up with next 🙂 Lots of love from Toronto, Canada :)))

  83. Hi Gemma!
    I made so much of your recipe and one of them are these cookies. I made the chocolate chip cookie and the double chocolate chip cookies. But the double cookie didn’t want to cook. What did I do wrong?

    1. Sounds like your cookie needs to bake a little bit longer. Leave it baking in the oven till it looks like it is cooked. Hope this helps 🙂

    1. It should be the same time and temperature. Every oven and toaster ovens are different. So be sure to keep an eye on it while it’s baking so you don’t overcook or burn the cookies. Hope this helps 🙂

  84. I really love your recipes. They are work of art. Can we make these single serving cookies in a preheatable microwave ovens? Can u answer me fast as I am very eager to try them….. 🙂

    1. Sure, it will be the same temperature. Every oven and toaster oven is different, so be sure to keep an eye on your cookies while they bake. Hope this helps 🙂

  85. Gemma, my wife is big fan of urs, i had this cookie y’day it was really yummy…
    Looking forward for more yummy cookies… 🙂

  86. Ok so as soon as i saw this recipe ,i had to make it so i did it with my nieces ,they are 4 and 6 yrs . so we made two GIANT cookies ,They were so delicious and exactly Soft in the middle and crispy on the outside even my sisters went nuts .My family loves chocolate chip cookies and there is no way i can make myself one and eat it alone..And if i do that would probably be the beginning of world war III. Gemma could you please post a recipe for whole family to enjoy 🙂 Thank you ….Thank you so much for sharing this recipe.

  87. I also forgot to say that although I’ve printed the recipes out I’m also using my fountain pen to copy them into a beautiful book I have and one day I’ll hand that down to my daughter.

    1. Aw, that’s very nice Suzanne. Thank you so much for visiting my website. Really glad you like my recipes 🙂

  88. Thank you so much for these amazing and so simple recipes. I’ve been watching you on You Tube for quite a while now but I’ve only just signed up for the newsletter. As someone who loves baking but also can’t control herself these single serve cookies and the mug cakes are perfect. I’ve been making them for not just me but when ever some one in the family wants a treat we whip one up in moments and their sweet tooth is satified but because it’s a perfect portion it means that they’ve not gone crazy and ate a whole packet of cookies or biscuits.

  89. Delicious Gemma!! I made the sugar for my son and husband last night…winner!! Can any of the recipes be made vegan? If note…idea on your list please?!

    1. Thanks, Joy. I haven’t tried it, but a lot of viewers mentioned they made it vegan. Hope this helps 🙂

  90. OMG! Gemma, that Giant Chocolate Chip cookie is Awesome! I just made it tonight and it came out gooey and soft and so full of chocolate chips! I think it’s become my favorite way to make this type of cookie. Thanks so very much for sharing these recipes. i will try the sugar cookie next time. Please keep sharing!

  91. I love baking these cookies, it is so much fun! I haven’t had a bad batch ever since using your recipes! Thank you so much, I cannot wait for what you come up with next!! 😀

      1. Thanks Gemma for the yummy giant chocolate chip cookies and buttery sugar cookies.

        May i know how long they can last in air tight containers? Planning to make them ahead as a gift for a birthday party this saturday

  92. Hi Gemma!
    Great recipe!!
    Can I instead adding unsweetened cocoa powder mix in sweetened cocoa powder?
    If yes, should I add less sugar and more powder or less powder and more sugar?

    Thank you 🙂

  93. Hi Gemma, Love your website and watching you!
    I love the size of these cookies, but can the recipe be adjusted to make a dozen up at a time?
    I understand it would take several different backings and maybe only 4 or so per cookie sheet.
    I like to make large batches of what ever I’m making and freezing them for later.
    Also, can I use a Stand Mixer, such as a Kitchen Aid, for mixing the dough, if you think I could make the larger batch?
    I have Arthritis in my hands and wrists, so do as little by hand as possible.
    Thank you so much for any comments you can give.
    God Bless, Linda

    1. Sure, you can do all of that. Just multiply the recipe by however many giant cookies you’d like. Hope this helps 🙂

  94. Hi Gemma! I live in a very humid climate and found that the chocolate chip cookie recipe (when the butter was melted) spread out for me when it baked, even though I kept it thick and not pressed down going into the oven. What I found worked was not to melt the butter but to let it come to room temperature, add a little extra flour and then before baking, freeze the cookie dough. When I baked it, it stayed think and we could cut it into wedges to eat (my husband, 11 year old son and I). It was a HUGE hit and they want me to try more!! Thank you

  95. Hi Gemma! I love your videos and I think you’re amazing. I’ve tried to make the chocolate chip cookie twice now, and each time it turns out fairly cakey. I’m 99% sure I’m following the recipe right. Any tips?

    1. Hi Tabbie, sorry for my late reply. I know what’s going on. Are you using bread soda (aka baking soda/ bicarb of soda) or are you using baking powder as the raising agent? baking powder makes them cakey.

  96. Hi I’m a follower on YT my Carrot Cake is already in the oven so i decided to make myself a giant cookie, the 2 spoons of whisk egg it’s like half an egg? Thank you very much ♥

  97. Hii Gemma!
    Could I use mashed bananas or condensed milk instead of the egg in the double chocolate chip cookie? If yes, how much of it should i use?

  98. Hi Gemma, I love your recipes! I’m just wondering how it would be possible to make big a batch of small cookies using your recipe. Would you need to simply double up all of the ingredients? I ask because the cookie recipes I make in general use only 1-2 eggs and a higher amount of butter.

    1. Each giant cookie is about two regular sized cookies. So multiple the recipe by 12, and you should have about one batch of cookies. The baking time will change, so be sure to keep an eye on it. Hope this helps 🙂

  99. Hi Gemma,
    I tried this recipe and it turned out very tasty. Very delicious
    Looking forward to more great recipes.?

  100. hello i’m so excited to make one of these yummy cookies. love to see you making nutella peanut butter cookies pleeaath!!! ^_^ yum yum yum!

  101. Dear Gamma,

    a very warm hello from india,

    You have inspired my 7 year daughter so much, she has taken to baking in big way. We get to eat her lovely stuff everyday. She makes one everyday. She watches your videos and than makes it her way as she is too young to understand measures. Is truly inspired by you. I once again thank you.


  102. Can you name a substitute for cream of tartar in buttery soft sugar cookie ?? And thanks for the amazing creations ……. 🙂

  103. Hi Gemma,
    Since I do not eat eggs, is there any substitute for the same. I cannot make a lot of recipes because they contain eggs. 🙁

    1. I baked the chocolate chip cookie using corn flour and water to substitute the egg. It actually tasted loads better than when I used egg! 😀

    1. Delighted to hear that, Elizabeth. I suppose you could roll the sugar cookie in cinnamon and sugar to get a snickerdoodle. Let me know how it turns out for you 🙂

  104. With the holidays approaching, I’d love to see a big and bold (huge) soft gingerbread cookie. Maybe even a red velvet cookie?

  105. they look super tasty! one thing i noticed though was that you didn’t say to put in cream of tartar in the video, only in the recipe…

    1. Thank you so much for visiting my website, Lily. Sorry about that, you will need cream of tartar for the sugar cookie recipe as well as baking soda. Sorry for the confusion! 🙂

    1. It depends on the size of your egg. One large egg is usually about 3 1/4th tablespoons. Hope this helps 🙂

  106. Hi Gemma, just wondering can I put the the cookie dough in the freezer If I’m not ready to use it. and for how long can i keep it… in case for future baking, thank you!!!

  107. Loved these cookies.. I made a triple batch of the choc chips and they were a hit!! now I am making them once again and the double chocolate choc chip. You are awesome thank u for sharing

  108. I couldn’t agree with you more on the style of cookie, crispy on the outside but fudgy in the middle. I made a double batch of the chocolate chip cookie and baked it as one cookie and it was HUGE!! The recipe was perfect:) Flawless as ever Gemma!
    Xo Fiona

  109. Hi Gemma!
    Yesterday i made the sugar cookie and WOW!!!!! It was delicious!! Thank you so much for all the great recipes!!! Can’t wait to make the double chocolate and chocolate chip cookies 😉

  110. Love this recipe!!! I tried all 3 cookies and they were all equally as amazing. Definitely gonna make these again! You did it again Gemma! Love your recipes!!

  111. These cookies were amazing!! I tried all 3 recipes and they were all equally incredible. I recommend this recipe 100%. You did it again Gemma!! Love your recipes!

        1. Thanks for your comment, Macy. I haven’t tried it in the toasted oven, but I think it ill be the same time and temperature as a regular oven. Be sure to keep an eye on it. Hope this helps 🙂

  112. Good day Gemma!! I really love all your recipes but unfortunately we don’t have an oven..I’m still a student so I can’t afford and oven yet..but I really wanna try your single serving giant cookie and you said in your video that it can be done through oven it the same baking time as the one baked in a real oven?

    1. Thanks for your comment, Dale. I haven’t tried it in a toaster oven, but I’m sure it will work fine. Use the same temperature and time for baking. Be sure to keep an eye on it. Let me know how it turns out 🙂

  113. Just loved all the 3 cookie recipes…. double chocolate one is my favorite …. I tried making it and it turned out awesome… Thanks much for sharing!!

  114. Hi Gemma!

    I know I have sent you a lot of notes, but I just LOVE your baking!
    I just wanted to know if maybe you could make a “gooey butter cake.”
    You may have not ever heard of it, but I am sure that it will be a hit and many people will enjoy it.


  115. Hi Gemma! Great idea . . . can’t wait to try it! If I split the cookie dough to make two cookies instead of one giant one, what would the cooking time be? This dough amount would be perfect for my two girls, because one giant one might be too big to put in their lunch box.
    Thanks! Keep up the excellent work!

    1. Hi Jennifer, thanks for your comment. I haven’t tried that, so I’m not sure what the cooking time will be. Be sure to keep an eye on it. Hope this helps 🙂

  116. Hi Gemma! I loved the cookies that you made. I tried adding Nutella to the chocolate cookie and it was so good. You should try it. Also, do you mind giving me a shout out on one of your videos? I really could use the help. Another thing, can you show me how to make an Oreo in the microwave? Thank you so much for doing what you do. I always watch you on Thursday. Bye!

  117. i love these cookies! they look so tasty! one thing i noticed was though, was that you said to put cream of tartar in the sugar cookie, in the recipe, but not in the video…..!

    1. Thanks for your comment, Lily. Sorry for the confusion. You will need cream of tartar for this recipe and also baking soda. Hope this helps 🙂

  118. I really liked this recipe but I made a single serving sugar cookie and when I made 1 big one the middle was not cooked at all but the bottom was burnt, then I tried it again but I split the dough into 2 and it worked perfectly, so i recommend splitting the dough.

  119. Hi Gemma!!

    I LOVED these cookies, they were all perfect and gooey.
    I look forward to every video you release!

    Could it be possible that you release maybe 2 videos a week.
    If it is too hard to come up with sweets every week, maybe you could start doing savory things on one day.
    I don’t know, your videos make me smile every time I watch them, and I would love to be able to watch more!

  120. hey gemma so gonna make these cause they look so great and delicious! but gotta say i think my favorite cookie is the double chocolate chip cookie! I LOVE CHOCOLATE SO MUCH!and i love ur recipes. ur the best 🙂

  121. Hi Gemma, These look absolutely gorgeous!!! I will absolutely make them?
    In your chocolate cake recipe can you give me a substitute for the coffee??(maybe more buttermilk?) Because I don’t want to drink coffee until I’m older.
    BTW, amazing recipes you have on your channel, can you make more Ben and Jerry’s ice-cream like dough-ble whammy, blondie brownie and boom chocolatta cookie core??? Those are my favorites!!!

  122. OMG! i love the cookies! i made the double chocolate chip one and it turned out really tasty thank you so much! one thing i noticed though was that you didn’t say to put in cream of tartar in the sugar cookie in the video, only in the recipe….!

    1. Thanks Liliy! Sorry for the confusion, there should be cream of tartar and baking soda in the sugar cookie recipe. Hope this helps 🙂

  123. This recipe is amazing Gemma :D, do the cookies spread, because of the thickness? what happens if you flatten it down too much???

    1. Hi Gemma, my niece Lucy loves your videos. We just made your giant sugar cookie. It turned out great and Lucy wanted to show you!!

      1. Hi Anne,
        I will soon have a section on my website, which is changing very soon, where she can upload her photo. I am looking forward to see the results, good or bad! I think this will be fun for everyone. I also get photos over Facebook message facility. I get the most amazing pics from my followers,
        Gemma 🙂

  124. I’ve aways wondered about recipes that call for unsalted butter and then have a measure of salt as an ingredient. Why not just use regular salted butter?

    1. You can use either. I find it really doesn’t effect the recipe if you use salted butter when unsalted is called for. Hope this helps:)

  125. Hello Gemma,

    My name is Iris and I am from the Netherlands. I don’t have an oven to bake cakes and cookies unfortunately untill I saw your website. I made a nutella mugcake a few week ago and I was surprised that was so delicious. Since then I always check out your website for recipes I can make in the microwave and no bake recipes. Yesterday I saw this recipe for single serving cookies and you mentioned it could also be baked in a toasteroven so I tried the giant double chocolate cookie and it was so delicious 🙂 Thank you for all your no bake/microwave/toasteroven recipes

  126. Wow Gemma I am a Cookie Monster I love a good cookie and I think your cookies are gonna be the best I’ve eaten so far.

  127. How to bake this thru toaster???? Pls help??? Do i need to preheat the toaster too? How long should i put it in the toaster?

    1. Thanks for your comment. You will need to preheat the toaster oven. You can use the same temperature and times as using a regular oven. But be sure to keep an eye on it, as every toasted oven and over are different. Hope this helps 🙂